Cook the cubed squash in the chicken stock for about 15 minutes. Using a large slotted spoon, remove cooked squash into a blender, add 1-2 C of the cooking liquid and puree. Add this back into the remaining liquid.In a large pot melt butter, add flour and curry. Cook, stirring often, about 5 minutes. Be careful not to scorch. Add squash and chicken stock puree. Cook to thicken, stirring often, for about 10 minutes. Add half & half, coconut milk and lime juice along with the salt and pepper to taste. Heat through.Ladle into individual bowls and garnish. Serve immediately.

Finely chop all veggies. I like about an equal ratio of the three. Brown up the beef until crumbly, and cook veggies in the same pan. Drain, and return to pan. Add spaghetti sauce, stir until heated through. Serve over your favorite noodles.

Mix first six ingredients together. Unroll crescent dough. Press seams of two crescent together to form rectangles. Divide mixture between dough. Fold dough over and pinch seams to seal. Combine 1/2 -1 C bread crumbs with 1/2 tsp onion powder and a sprinkle of dried basil (or parsley) leaves. Melt butter. Dip top-side of "pillow" into the melted butter, then in the seasoned bread crumbs. Place on a cookie sheet. Bake according to crescent directions. Check for doneness on bottom side of the crescent. Make a simple gravy with cream of chicken soup and a splash of milk, or reserved chicken water. Heat through and serve over chicken pillows.

Tuesday, December 23, 2008

Yeah, I know, I went MIA. We have had some crazy times around here. We have been snowed in at my parents' house TWICE! Which is where I'm sitting right now. So, I haven't been cooking and making my own menus. But, here is a look into Mom's kitchen . . .

Saturday, December 20, 2008

It dawned on me that I should be thinking about a gift for my son's preschool teacher. Yeah, I'm on the ball like that. So, I called up my mother, the queen of teacher gifts, and she suggested this . . .

I canned Homemade Apple Pie Filling earlier in the fall. Then, it was easy to type up a recipe for French Apple Pie and get an inexpensive pie dish, some cute wrapping and I was done!

Friday, December 12, 2008

So, I tried something new with the toddler today and he ate it up! I made little Chicken Cakes for lunch. I loosely based my recipe on one that is in "The Toddler Cookbook" by Annabel Karmel. A fabulous baby/kid food aouther, if you are interested.

So here is my altered recipe . . .

{Little Chicken Cakes}

1 large can chunk chicken, drained and rinsed

2 medium green onions, finely chopped

1/2 Tbsp each buttermilk, ketchup, and mayonnaise

1 C breadcrumbs, divided

up to 2 "spoonfuls" plain yogurt

flour and a splash of milk, for breading

Mix together chicken, onions and condiments. Add about 1/2 C breadcrumbs, and mix. At this point my mixture was a little too dry and crumbly, so I started adding in the yogurt and mixing by hand.

Divide mixture into 5 equal parts, and form into patties about 1/2 inch thick.Put some flour onto a plate, add a splash of milk to a small bowl, and pour remaining breadcrumbs into mixing bowl that is already dirty (save yourself some dishes).Dredge "cakes" in flour, milk, then breadcrumbs. Place onto a parchment lined cookie sheet.Bake in a 400 degree preheated oven for about 10-15 minutes, flipping one half way through.Serve as part of a balanced lunch.

Wednesday, December 10, 2008

Okay, laugh now. But, I love grilled cheese. And when I am pregnant, there is nothing better. Not that I'm pregnant now. Anyway . . . here is a tip that my Grandma Mary shared with me.Did you catch it?When making a grilled cheese sandwich stove-top, use a pan that has a lid that fits it. This way you lock the heat inside to melt the cheese as the bread browns.Yeah, I know, amazing. It changed my life.

Tuesday, December 9, 2008

I found this recipe in Southern Living magazine a few years ago. It is a nice variation on a grilled cheese sandwich. This recipe makes 4 cups of pimiento cheese but only uses 1 1/3 cups in the recipe. Cover leftover pimiento cheese, and store in the refrigerator for up to 1 week. The pimiento cheese can also be served as a spread or dip.

Heat an electric griddle to 350º or a nonstick skillet over medium-high heat. Spread 1/3 cup cheese mixture on each of 4 bread slices. Top evenly with tomato slices and remaining 4 bread slices. Brush one side of sandwiches evenly with 1 tablespoon melted butter.Spray hot griddle or skillet with cooking spray. Place sandwiches, buttered sides down, on griddle or in skillet. Brush tops evenly with remaining melted butter. Cook 2 to 3 minutes on each side or until golden. Serve immediately.

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.

***We loved this recipe. I skimped on red pepper flake the first time around, but I think that anywhere between 1/4 and 1/2 teaspoon would be fine. I like to keep it not "spicy" for the toddler.***

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Me

Everyday is a cooking adventure for us as we try to eat healthy, work together, and build memories. Instead of one little person helping me, I now have two. I cook with one on a chair and one on my hip.